To continue our summer celebration, the recipes in July are centered on blueberries. Check back Friday August 3 for a recipe centered on tomatoes!
Blueberry Buckle
David Davenport
Bloomington Cooking School
Blueberry Buckle Topping (make and set aside):
2/3 cup sugar
1/2 cup flour
1/2 teaspoon cinnamon
6 tablespoons cold butter
1) Thoroughly mix sugar, flour, and cinnamon.
2) Slice butter into small pieces. Then, using a pastry blender (or fork), cut butter into the dry mixture.
3) Continue cutting until the mixture becomes a fine crumble and set aside.
Blueberry Buckle Batter
1 2/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
8 tablespoons room temperature butter
2 large eggs
1/4-1/2 cup milk
1 1/2 teaspoons vanilla
3 cups blueberries, remove all stems
1) Combine flour, baking powder, salt, and sugar in a large mixing bowl.
2) Slice butter into small pieces and blend into the flour mixture using a large dough mixer or handheld mixer.
3) Beat the eggs, 1/4 cup milk, and vanilla in a small bowl. While the mixer is running on the slowest setting, pour the egg mixture into the flour mixture. If the batter seems dry, add the rest of the milk.
4) Turn the mixer up to a medium setting and continue to beat the batter for 1 1/2 minutes.
5) Once it is thoroughly mixed, carefully stir the blueberries into the batter with a spatula.
6) Spread batter into a greased 9-by-13 baking pan. Pour the topping over the batter evenly.
7) Bake at 350 degrees for 35 minutes. Check with a toothpick. The Blueberry Buckle is ready when the toothpick comes out clean. This may take another 10-15 minutes.
